Marinated Egg Steamed Custard

Name: Marinated Egg Steamed Custard
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece egg; 2 pcs spiced corned egg; 50g pea; a little carrot; 2 tablespoons Soy sauce; 1 tablespoon Rice vinegar; a little sesame oil

by Mom Nini

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Speaking of today’s recipes, it’s quite interesting. I’m busy decorating recently. I ran around the construction site and home. When I got home, I bought vegetables and brought them home. I woke up early in the morning to make breakfast. Eat burgers. What should I do when I found out that there are only two eggs and one marinated egg while steaming the egg custard? On a whim, I came up with a steamed egg custard, steamed it and put it on the table. My husband gave me a thumbs up and praised me for being creative. My son stopped eating his hamburger and came over to eat this custard.

Ingredients

1 piece Egg
2 pcs Spiced Corned Egg
50g Pea
a little Carrot
2 tablespoons Soy Sauce
1 tablespoon Rice Vinegar
a little Sesame Oil

Marinated Egg Steamed Custard

1. Add cold water to the pot, put it in the steaming rack, and boil the water on the plate

2. During boiling: Peel and dice carrots

3. Fresh peas cooked and peeled

4. Cut the marinated egg into eight pieces

5. Add an egg and white pepper to the bowl and stir well

6. Add 1.5-2 times the warm water of the egg (if you feel uncomfortable, take half an eggshell to measure, one egg is 3 and a half-4 eggshells are water)

7. Then sieved to remove foam

8. Take out the plate and put the marinated egg on the plate

9. Pour the egg liquid carefully

10. Cover with plastic wrap and use toothpicks to pierce holes in the plastic wrap

11. Put it in the steaming rack and steam for 10 minutes on medium and low heat (do not close the lid tightly)

12. Add light soy sauce, rice vinegar, and sesame oil to the bowl of juice to make a bowl of juice for later use

13. When the custard is steamed for about 9 minutes, add peas and carrots, cover and continue steaming for 1 minute, then it will be out of the pot, pour into a bowl of juice and serve

Tips:
1. The steamed egg should be steamed with hot water, and (the lid should not be tightly closed), so that the steamed egg will be tender.
2. The ratio of egg to water is generally between 1:1.5-1:2.